Avocado Mung Bean Jelly Noodle Salad
Community Member
August 12, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 4 servings
Ingredients:
- ½ avocado
- 1 cup mung bean starch (100 g)
- 3 ½ cups water (900 mL)
- 2 tablespoons garlic, crushed
- 1 cup cucumber (150 g)
- 1 cup carrot (100 g)
- 2 tablespoons sesame seeds
Salad Dressing:
- 2 tablespoons black vinegar
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons homemade chili oil
- ¼ teaspoon ground sichuan pepper
- ¼ teaspoon salt
Nutrition Info
- Calories 290
- Fat 13g
- Carbs 33g
- Fiber 9g
- Sugar 2g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Pour 300 ml water in a mixing bowl, then mix with 100g mung bean starch. Stir until combined well (no lumps).
- Pour the remaining 600 ml of water into a saucepan and heat water to 60°C (140 f). Start pouring mixture into water, whisking constantly.
- Cook the mixture on low heat until the color becomes transparent, then remove from heat. Then, pour the mixture into a lightly-greased mould and set aside in a fridge or at room temperature for a few hours or until set.
- To make the dressing, mix together light soy sauce, black vinegar, and water until combined. Then add homemade chili oil, ground Sichuan pepper, sesame oil, crushed garlic and salt.
- When the jelly noodle is completely set and flip it over onto a cutting board. Cut the noodles into a desired shape and size.
- Place carrot, cucumber and avocado on the top of the salad and drizzle with salad dressing.
- Garnish with sesame seeds and fresh herbs and serve.
Ingredients
for 4 servings
Ingredients:
- ½ avocado
- 1 cup mung bean starch (100 g)
- 3 ½ cups water (900 mL)
- 2 tablespoons garlic, crushed
- 1 cup cucumber (150 g)
- 1 cup carrot (100 g)
- 2 tablespoons sesame seeds
Salad Dressing:
- 2 tablespoons black vinegar
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons homemade chili oil
- ¼ teaspoon ground sichuan pepper
- ¼ teaspoon salt
Nutrition Info
- Calories 290
- Fat 13g
- Carbs 33g
- Fiber 9g
- Sugar 2g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Pour 300 ml water in a mixing bowl, then mix with 100g mung bean starch. Stir until combined well (no lumps).
- Pour the remaining 600 ml of water into a saucepan and heat water to 60°C (140 f). Start pouring mixture into water, whisking constantly.
- Cook the mixture on low heat until the color becomes transparent, then remove from heat. Then, pour the mixture into a lightly-greased mould and set aside in a fridge or at room temperature for a few hours or until set.
- To make the dressing, mix together light soy sauce, black vinegar, and water until combined. Then add homemade chili oil, ground Sichuan pepper, sesame oil, crushed garlic and salt.
- When the jelly noodle is completely set and flip it over onto a cutting board. Cut the noodles into a desired shape and size.
- Place carrot, cucumber and avocado on the top of the salad and drizzle with salad dressing.
- Garnish with sesame seeds and fresh herbs and serve.
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